So, I am trying to be good. I am trying to eat more seasonal this week, and in the process, I am being bad. When I wrote out my recipe ideas for this week, this particular recipe seemed perfectly healthy. Then I started making it. I think there must be 1/4 cup of butter in there or more. Doesn’t seem like a lot, but when you are watching yourself get bigger by the day (and I do mean by the day, sigh) you should at least try to not use so much fat. In hindsight, this meal was absolutely delicious. Filling, savory, buttery, smothered in it’s own sauce of creamy egg yolk, sweet and salty. The only thing it could have used, was maybe a bit more texture. I think, served with some bread, it might have just been the perfect meal, sadly, I can’t eat that much right now. It just won’t fit in there.
If you think of other ways to add to this lovely meal, or ways to make it even better, I’m open to suggestions. I absolutely love polenta, but don’t make it nearly enough. Send me your ideas!
Warning! Large portions of butter are about to be consumed!
Soft Polenta, Caramelized Onions, Mushrooms and a Poached Egg
1 clove garlic, minced
3 cups water or broth
1 tsp butter
3/4 cup corn meal
2 Tbsp butter
1/2 -3/4 cup Parmesan cheese, grated
1. Heat butter in bottom of large, heavy bottom saucepan until melted. Add garlic, sauté 30-45 seconds, add in water or broth.
2. Bring to boil and slowly (while whisking) drizzle in corn meal. Lower to a simmer and allow to cook, stirring occasionally, for 45 minutes.
3. When finished add in remaining butter and Parmesan cheese, stir to combine and keep warm until serving.
For Caramelized Onions:
1 small sweet onion, sliced
1 Tbsp butter
2 Tbsp dark brown sugar
1/3 cup dark ale
1. Add butter and onions to a small sauté pan and heat on medium high until onions begin to soften.
2. Add in sugar and allow to dissolve fully.
3. Add in beer, turn heat up to almost high and allow to simmer away until all liquid has been absorbed.
1 lb brown crimini mushrooms, sliced
200 grams Oyster mushrooms, diced
2 Tbsp butter
1. Heat butter in sauté pan until melted, add mushrooms.
2. Sauté until softened and slightly browned.
For Poached Eggs:
1. Fill a medium sized saucepan 3/4 of the way with water. Add in 1-2 Tbsp of white vinegar.
2. Crack two eggs into small cups.
3. Bring water to a boil, then lower to a slow simmer.
4. Dip one edge of egg bowl into water and release egg, wait 15 seconds and repeat with other egg. Allow to cook for 3 minutes.
5. Make sure eggs aren’t sticking to bottom of pot, they will become overcooked. If they are, gently nudge them with a slotted spoon to release.
6. Remove from water and drain on towels. Serve immediately.
To assemble your awesome, rocking meal:
1. Place small mounds of polenta on plates, pushing down slightly in center to nestle egg.
2. Pour caramelized onions over one side and repeat with mushrooms.
3. Top the whole thing off with your perfectly poached egg.